Wednesday, March 17, 2010

Sweet Pork Burritos, Rice and Beans, Corn

Sweet Pork Burritos
2 lbs pork
1/2 c brown sugar
1 small can mild green enchilada sauce
1 can diced green chiles (optional)
1 can black beans, rinsed and drained
garlic powder
8 - 10 tortillas
1/2 c shredded cheese

Grease crock pot. Add pork and cook on high 6 hours or on low all day. Drain off liquid. Shred pork, discarding any fat.

Mix together shredded meat, brown sugar, enchilada sauce, green chiles, and black beans. Add a little garlic powder, salt, and pepper to taste. Warm in the crock pot for a half hour or in the microwave for a minute or two. Roll meat in tortillas. Place burritos, not quite touching, on a cookie sheet. Sprinkle with cheese. Bake at 400 for about 10 minutes, or until cheese melts and edges of burritos are golden brown.

Spanish Rice
1 c rice
2 c water
1 (8 oz) can tomato sauce
1 t minced onion
1/2 t chili powder
1/2 t cumin
1/2 t salt

For rice, add rice, water, tomato sauce, 1 t minced onion, 1/2 t chili powder, 1/2 t cumin, 1/2 t salt to a greased rice cooker and cook. When done, adjust seasonings to taste.

Zesty Refried Beans
1 can refried beans
2 t chili powder
1 t cumin

In a microwave safe bowl, mix refried beans, 2 t chili powder and 2 t cumin. Microwave one minute at a time, stirring after each minute, until beans are warm. Adjust seasonings to taste.

frozen corn
Microwave corn. Season with pepper. Simple as that.

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